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Monday, August 2, 2010

Ultimate Crispy Mozzarella Sticks

Caprese salad is one of my favorite salads ever. I order it every chance I get. The only way it could be better would be if it was finger food. Then I could get it into my mouth quicker. Getting caprese salad into my mouth without the the fuss of a knife and fork is something I need.

How could I satisfy the need to stuff my mouth with caprese salad without the pesky use of utensils?Wrap it in some kind of food.Brilliant!

I've come up with the ultimate (my opinion only) mozzarella stick recipe. It combines the best in a mozzarella stick with the best in a caprese salad.

If I do say so myself, it's frickin' inspired!

Ultimate Crispy Mozzarella Sticks.

Sticks

12 mozzarella sticks. Cut about 1/4 x 1/4 inch sticks. It doesn't have to be perfect. So all you anal retentive types can just dial it back.

2 tomatoes. sliced small, seeded

12 large or 24 small basil leaves

12 won-ton wrappers

1 egg, beaten (needed only if you are going to bake them)

Dipping sauces:

basil pesto

marinara sauce

sour cream

balsamic vinegar (my favorite)

Slice mozzarella. Seed tomato by cutting it in half and squeezing out the seeds. Slice the gutted tomato halves. Wash basil.

Set up your stuffing and rolling station.

Place a piece of mozzarella, a slice of tomato, and a large leaf or 2 of basil (depends on how much you love basil. Me? I used 3 or 4 leaves. Mmmmmm...basil) on one end of an eggroll wrapper.

Roll once. Fold sides in then continue rolling. When you get to the end dampen the eggroll wrapper with a little water. Finish rolling, making sure that the seam is sealed. You don't want your cheese leaking out.

Bake or fry

To bake:

Lay seam side down on a cookie sheet sprayed with cooking spray.

Brush each eggroll with the beaten egg.

Bake in a 400 degree oven for 10-12 minutes or until golden brown.

To fry:

Heat oil in a heavy fry pan.

Turn with a pair of tongs until all four sides are brown.

Serve with dipping sauce. I sprinkled mine with balsamic vinegar and a little salt. The rest of the household liked sour cream or plain. I didn't judge but vinegar is better. More authentic. I'm a purist when it comes to caprese salad.

You'll want to let these cool a little before you bite into them. The hot cheese can burn the roof of your mouth. Take my word for that.